A New Year, A New Start, A New Weekly Menu

 Happy New Year's Eve.  I'm sure that you are as glad as I to do away with the old and welcome the new.  2020 was a tough year for all of us. 

And even in the midst of the turmoil that was 2020 I still was so very, very blessed in so many ways.  I thank God for those blessings and I praise Him for the promise of this New Year.  

Happy 4th Day of Christmas and the Weekly Menu

Today is the 4th day of the 12 days that we celebrate Christmas.  I shared my menus for the first and second day of Christmas with you in this post.   

On the 3rd Day of Christmas we had leftover ham and leftover butternut squash lasagna.  

Shrimp Chip Dip #SundayFunday

Surprise your family and friends with the addition of this Shrimp Chip Dip on your appetizer buffet this New Years Eve.

The Sunday Funday crew are ringing in the New Year.........

The Jack Frosties featuring Prosecco DOCG #ItalianFWT

 Happy 2nd Day of Christmas.  In our household we celebrate the 12 days of Christmas.  We start celebrating the birth of Christ with Advent as we await the birth of Christ.  Then we celebrate the birth of our Lord, Jesus, on Christmas and for the following days up until January 6th when we celebrate the Epiphany, also known as Little Christmas, the day the wise men came to pay homage to our Lord.

Our birthday celebration for the Lord started on Christmas Eve when we had our our children from Frank's first marriage over for brunch.  Due to the pandemic we separated our celebrations from one large gathering to many small gatherings this year.  

Pumpkin Roll and the Christmas Menus

Due to the Pandemic we have been having small gatherings this Holiday Season instead of our usual large parties.  I have so missed having all my family gather for Brunch with Santa this year. I missed not hosting our Choir Christmas party.  I will miss not having a house full of family and friends on Christmas Day.  

But we have still had some very nice, small dinners, where social distancing is possible.  The season kicked off with Thanksgiving with 7 of us at two tables served buffet style.

We then had my sister, Dawn and her husband Tom over for dinner that started with these delicious Crab Puffs.

We had my brother, Dick and his wife Jackie over for a dinner that started with Sake and Asian Appetizers.  You will find out more about that after the New Year.

Then we had the Teen's Godparents over for dinner.  Marissa was very excited to present them with this cross she made from sheets of music.  This is also where we enjoyed the Pumpkin Roll for dessert that I am sharing with you today.

But before I share this recipe I want to share my Christmas menus with you.  Our children from Frank's first marriage, Nicole, her husband Pierre and Tony are going to join us for Christmas Eve Brunch.  Normally they would be going to Frank's brother's house for Christmas Eve dinner but, again, due to COVID, plans have changed and gatherings are smaller.

On Christmas Day, Amy and Doug, Jessica, Julien and Melody will be joining the 3 of us for Chritmas Dinner.  The Teen's Aunt, Uncle and Brother will be stopping in for some refreshments later in the evening after others have left.

On Saturday our dear friends John and Kirsten and their military son, Chris and his wife will be joining us for dinner.  

I might also have to make another one of these easy and delicious pumpkin rolls because the Teen LOVED it.......

Desserts, Holidays, Pumpkin, Cream Cheese, Cakes

Desserts

American

Yield: 12 servings

Author: Wendy Klik

Pumpkin Roll

Pumpkin and spice sponge cake wrapped around a buttery cream cheese filling. It is sure to be a hit at your next holiday gathering.

Prep time: 15 MinCook time: 15 Mininactive time: 1 H & 30 MTotal time: 2 Hour

Ingredients

Cake

• 1/4 c. powdered sugar + more for sprinkling
• 3/4 c. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. ground cinnamon
• 1/2 t. ground cloves
• pinch of salt
• 3 eggs
• 1 c. sugar
• 2/3 c. pumpkin puree

Filling

• 6 T. butter, room temperature
• 8 oz. cream cheese, room temperature
• 1 t. vanilla
• 1 c. powdered sugar

Instructions

1. Lay a thin linen kitchen towel on the counter and sift 1/4 cup of powdered sugar onto it covering completely.
2. In the large bowl of a stand mixer, fitted with a paddle attachment, mix the eggs and sugar until thickened.  Add the pumpkin puree.  Turn speed to low and add the flour, baking powder, baking soda, cinnamon, cloves and salt until combined.
3. Spread onto a 15x10" jelly roll pan that has been lined with parchment paper and sprayed with cooking spray.  Bake in a preheated 375* oven for 15 minutes, until the cake springs back when lightly touched.
4. Remove from oven and flip onto the linen towel.  Remove the parchment paper.  Starting at the short end, roll the  cake and towel together.  Place onto a wire rack to cool.
5. When cake is cooled cream together the cream cheese, butter, vanilla and powdered sugar until smooth.  
6. Unroll the towel and cake.  Spread the filling over the cake and reroll.  Wrap in plastic wrap and refrigerate for at least an hour.
7. Remove plastic wrap, place onto a serving platter and sprinkle with additional sifted powdered sugar before serving.

Notes:

Adapted from a recipe by Libby's.

Calories

237.47

Fat (grams)

8.76

Sat. Fat (grams)

4.84

Carbs (grams)

36.90

Fiber (grams)

0.45

Net carbs

36.45

Sugar (grams)

29.73

Protein (grams)

3.66

Sodium (milligrams)

169.47

Cholesterol (grams)

68.13

Similar Recipes

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Lemon Jelly Roll

Strawberry Roll

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Maple Glazed Pork Tenderloin with L'Ecole Semillon

 I was provided with two bottles of L'Ecole wine for tasting purposes.  I received no monetary compensation.  All opinions are my own.

We had the Teen's Godparents over for dinner the other night, in fact it was the same night that I participated in a Zoom Meeting with the folks of L'Ecole Wines.  I had decided to serve a Maple Glazed Pork Tenderloin with a side of Pumpkin and Sweet Potato Mash and corn.  I opened a bottle of L'Ecole Semillon to pair with this dinner.  It was heavenly.

When dinner was finished, I left to attend the Zoom meeting while the others played games and visited. 

Instant Pot Smoked Turkey and Navy Bean Soup #MultiCookerMonday

Using an Instant Pot for bean soup has become my new favorite thing about this small kitchen appliance.  No soaking, no precooking and perfectly prepared, soft, creamy beans every. single. time!  This navy bean soup is paired with smoked turkey and was an amazing way to use up my Thanksgiving leftovers.  I might smoke some turkey legs just so I can make this soup again.

Please join us for Multi-Cooker Monday...................